Whole Wheat Apple Banana Oatmeal Muffins
Delight your taste buds and boost your day with these wholesome Whole Wheat Apple Banana Oatmeal Muffins! Bursting with natural sweetness from ripe bananas, diced apples, and a touch of honey or maple syrup, these muffins are the perfect blend of healthy and indulgent. Made with hearty whole wheat flour and old-fashioned rolled oats, they’re packed with fiber and warm hints of cinnamon for a comforting flavor. This one-bowl recipe is quick to whip up, taking just 15 minutes of prep and 20 minutes to bake, making it a fantastic option for busy mornings or a grab-and-go snack. Best of all, they’re freezer-friendly, so you can enjoy these nutritious treats anytime you need a wholesome pick-me-up. Perfect for those seeking healthier baked goods made with simple, everyday ingredients!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Old-fashioned rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 medium Ripe bananas (mashed)
- 1 medium Apple (peeled and finely diced)
- 1 large Egg
- 0.5 cups Milk
- 0.25 cups Honey (or maple syrup)
- 1 teaspoon Vanilla extract
- 0.25 cups Vegetable oil (or melted coconut oil)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, mash the ripe bananas with a fork until smooth. Stir in the diced apple, egg, milk, honey, vanilla extract, and vegetable oil until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Evenly distribute the batter into the prepared muffin cups, filling them about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2066 mg | 90% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 102.8 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
